Pregnancy Friendly Mediterranean Cucumber and Olive Salad
Crisp cucumbers, briny Kalamata olives, and a shower of fresh herbs come together in a salad that feels bright, clean, and genuinely refreshing. The lemon-and-olive-oil dressing gets a subtle warmth from a touch of ground turmeric, which adds color and a gentle anti-inflammatory boost that many people find appealing during pregnancy. Every ingredient here is straightforward and whole — no deli meats, no raw fish, no unpasteurized cheeses — so you can dig in without mentally running through a checklist first. Salting the cucumbers and letting them drain before tossing keeps the salad from turning watery, which means the flavors stay vibrant and the texture stays satisfying all the way to the last bite. The fresh parsley, mint, and optional oregano aren't just garnish; they bring a herby complexity that makes this feel like something you'd order at a seaside restaurant rather than throw together at home. It comes together in minutes and pairs beautifully with grilled chicken, warm pita, or honestly just a big spoon.
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Learn more →Ingredients
4 servings
- 2 english cucumbers (about 1 ½ lb total), halved lengthwise and sliced into ¼-inch half-moons
- ¾ cup pitted kalamata olives, halved
- ⅓ cup thinly sliced red onion
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh mint leaves, roughly torn
- 1 tbsp fresh oregano leaves, roughly chopped (optional)
Can be omittedoregano
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 small clove garlic, finely minced
- ¼ tsp ground turmeric
- ½ tsp fine sea salt, plus more to taste
Instructions
- 1
Place the sliced cucumber in a colander set over the sink, sprinkle with a pinch of salt, and toss to coat. Let stand for 10 minutes, then pat dry with paper towels.
- 2
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, turmeric, and 1/2 tsp salt until the dressing is uniform and slightly emulsified.
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